kitchen sink cookies

We love a good cookie, and of course so do our kids. If you have a great recipe they love, why not throw in some healthier additions? We call this the Kitchen Sink cookie because it has just about everything in it… except the kitchen sink, as they say.
cookie, eating, cooking, baking, kids, healthy

To give these delicious cookies a little healthy edge we added apple juice, raw oats, carrot shavings, and ground flax seed! They’re definitely not good for you, but they’re a little bit better with these additions!

cookie, eating, cooking, baking, kids, healthy

Recipe and step-by-step instructions after the jump! Even better, you’ll hear all about Emily’s super secret no-fail golden brown cookie secret and the easiest alternative to store bought brown sugar. Hint: she makes her own, and she made a believer in us!

Do you sneak in healthy ingredients to your cookies? We’d love to hear!

Mique over at 30 Handmade Days tweaked this recipe for her family here, check it out!

KITCHEN SINK COOKIES

3/4 c. butter
3/4 c. brown sugar
1 egg
1/2 c. apple juice
1 t. vanilla extract
1 c. all-purpose flour (depending on your preference we substituted three tablespoons of ground flax seed for 3 tablespoons of flour, you can definitely do more or less!)
1 t. salt
1 t. baking powder
1 c. chocolate chips
2 c. raw oats
1.5 c. crispy rice cereal
1/2 c. fresh grated carrot

Making your own Brown Sugar:
Using a fork, mix together one cup of regular granulated white sugar with 1 Tablespoon of unsulfured molasses until its fully combined.

Directions:

Preheat the oven to 350 degrees.

Cream the room temperature butter and brown sugar together. Beat in the egg. Stir the apple juice and vanilla into the mixture.

In a separate bowl sift together the flour, salt and baking powder.

Add chocolate chips, krispy rice cereal, carrot shavings and ground flax.

Tip! If you like fluffy and golden brown cookies but keep getting flat and burnt edges, put your cookie batter in the fridge for 20 minutes before baking, the butter hardens a bit keeping the batter better in tact during baking!

Use a small ice cream scoop to transfer the mixture to a greased sheet pan, bake at 350 degrees Farenheit for 8-10 minutes!

Comments

  1. on March 16, 2013 at 1:37 pm said:

    Tienes un blog precioso, nos sirve de inspiración.
    un saludo

  2. Gigi:
    on July 3, 2013 at 1:33 am said:

    We call these “CRunchyMUnchyBumpy Cookies” at our house! They’re yummy.

  3. Pingback: poached pears | Small Fry

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